Quick and Easy Pumpkin Pie

Quick and Easy Pumpkin Pie
Staff Writer
Elsa Saatela

Using a pre-made pie shell makes this pumpking pie recipe perfect for a last-minut pie that still tastes delicious. I promise, noone will know it's not 100% homemade!

8
Servings
366
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Cups  brown sugar
  • 1  Teaspoon  ground cinnamon
  • 1/4  Teaspoon  ground cloves
  • 1/2  Teaspoon  ground ginger
  • eggs
  • 15  Ounces  pumpkin puree (1 can)
  • 12  Ounces  evaporated milk (1 can)
  • Pinch of  salt
  • unbaked 9-inch pie shell

Directions

Preheat the oven to 425 F. Beat eggs in a large bowl. Stir in the pumpkin, evaporated milk, sugar and spice. Pour into the unbaked pie shell and bake for 15 minutes. Reduce temperature to 350 F and bake for 40-50 minutes or until teh pie looks firm and the crust edges are slightly browned. Let cool completely, for at least 2 hours or overnight in the refridgerator before serving. 

Nutritional Facts

Total Fat
15g
21%
Sugar
14g
16%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
52g
40%
Protein
10g
22%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
149mg
15%
Choline, total
13mg
3%
Fiber, total dietary
7g
28%
Fluoride, F
9µg
0%
Folate, total
21µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
1mg
7%
Phosphorus, P
260mg
37%
Selenium, Se
2µg
4%
Sodium, Na
103mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
36g
1%
Zinc, Zn
1mg
13%

Quick and Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Quick and Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.